Crispy Garlic Parmesan Chicken Tenders with Chili Dip Tips, FAQ & printable recipe

Tips for success

For extra crispiness, double-coat the tenders by dipping them in the egg and panko twice. This creates an even thicker, crunchier crust.

Another tip is to let the breaded tenders rest on a wire rack for 10 minutes before frying—this helps the coating adhere better and prevents it from falling off in the oil.

If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. For a cheesy crust, mix some grated Parmesan into the panko before breading.

To keep the tenders warm while frying the rest, place them on a wire rack in a 200°F (95°C) oven, but don't leave them for more than 15 minutes or they may dry out.

Variations

• Spicy Sriracha Honey: Add 1 tablespoon of sriracha and 2 tablespoons of honey to the garlic butter before tossing the tenders. This creates a sweet and spicy glaze that pairs well with the crispy crust.
• Lemon Herb: Add the zest of one lemon and 1 teaspoon of dried oregano to the garlic butter. Replace the parsley with fresh dill or basil for a bright, herby flavor.
• Buffalo Style: After tossing in garlic butter, toss the tenders in 1/2 cup of buffalo sauce. Serve with blue cheese dressing and celery sticks for a classic buffalo chicken experience.
• Cajun Crunch: Add 1 teaspoon of Cajun seasoning to the flour and panko mixture. This gives the tenders a spicy, smoky kick that pairs well with the creamy dip.

Storage and make-ahead

Fridge

Store leftover tenders and dip separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat tenders in an oven at 375°F (190°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crispy.

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Place a paper towel in the container to absorb excess moisture.

The creamy chili dip can be stored separately in a small container. Reheat the tenders in an oven or air fryer to restore crispness, not in the microwave.

You can bread the chicken tenders up to 24 hours in advance and keep them covered in the refrigerator. Let them sit at room temperature for 15 minutes before frying. The garlic butter can also be made ahead and reheated gently. The creamy chili dip can be prepared up to 2 days ahead and stored chilled.

Serving ideas

Serve the garlic Parmesan chicken tenders as a main dish with a side of roasted vegetables, a fresh green salad, or garlic bread.

They also make excellent sliders when tucked into small buns with lettuce and the chili dip. For a fun appetizer, cut the tenders into bite-sized pieces and serve with toothpicks and extra dip.

The creamy chili dip is the perfect complement, but you can also offer a variety of sauces like ranch, honey mustard, or barbecue. For a complete meal, pair with crispy fries or a simple pasta salad. These tenders are versatile enough for any occasion, from casual weeknight dinners to game-day parties.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Tenders with Chili Dip

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 2 cups vegetable oil, for frying
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 cup creamy chili sauce

Instructions

1. Pat the chicken tenders dry with paper towels. In a small bowl, mix the garlic powder, paprika, black pepper, and salt. Sprinkle the seasoning over both sides of the tenders. Set up a dredging station: place the flour in one shallow bowl, the beaten eggs in a second, and the panko in a third. Working one at a time, coat each tender in flour, shaking off excess, then dip in egg, letting any excess drip off, then press into panko until evenly coated.
2. Pour the vegetable oil into a large, heavy skillet or Dutch oven, about 1/2 inch deep. Heat over medium-high until the oil shimmers and a pinch of panko sizzles immediately when dropped in. The oil should register 350°F (175°C) on a deep-fry thermometer. Adjust the heat as needed to maintain the temperature while frying.
3. Carefully place a few breaded tenders into the hot oil in a single layer, without crowding. Fry for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature of the thickest tender should reach 165°F (74°C). Transfer the fried tenders to a wire rack set over a baking sheet to drain. Repeat with the remaining tenders, letting the oil return to temperature between batches.
4. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 to 2 minutes. Remove from the heat and set aside. The garlic should be sizzling gently in the butter, not browning too quickly.
5. Place the hot fried tenders in a large bowl. Pour the garlic butter over them and toss gently to coat. Sprinkle with the Parmesan cheese and chopped parsley, and toss again until the cheese melts slightly and clings to the crust. Work quickly while the tenders are still hot so the cheese softens and sticks.
6. Serve the garlic Parmesan chicken tenders immediately with the creamy chili sauce on the side for dipping. The tenders are best enjoyed hot and crispy, straight from the toss. Arrange them on a platter with the dip in a small bowl.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.